Garlic Mushrooms and Barley

This is a take on a mushroom and barley dish a friend of mine made for me a few weeks ago. It works in place of rice as a side dish for any type of meat dish, especially steak, or if you are a vegetarian like me, it's a great main course. It also tasted excellent reheated for lunch the next day.

I use vegetable bouillon cubes, but you can replace it with mushroom (or chicken for non-veggies) broth.

3 cups water
3-4 vegetable bouillon cubes
1 package sliced mushrooms (use as big or small of a package you want, but minimum is 8 oz. package)
1 1/2 cups barley
2-3 cloves garlic, chopped (if you like garlic, add at least two more cloves)
fresh ground pepper

In a large pot combine water, bouillon cubes and barley.

Wash the mushrooms and break into pieces. Then add them to the pot. Add salt and fresh ground pepper.

Cover, bring to a boil and reduce heat to a simmer. Cook for about 20 - 30 minutes or until all the water the absorbed. I like my barley a little firmer, but you can add more water if you want it mushier.

Take off the heat and let stand at least 5 minutes before serving.




Michelle Maskaly

Visit my lifestyle website, The Adirondack Chick.


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